Smoked turkey breast recipes. (preferably injected)

[x1957x]

I would like to get some recipes to inject a turkey breast, and appx. how long does it take to smoke it? And whats a good wood to use ?

[thirdeye]

 

You will get plenty of recipes for a brine or injection, or even an injectable brine which work good for turkey breasts.  A common injection are the store bought ones you see in sporting goods stores in the cooking section. All kinds of flavors from Cajun, to Honey Butter, Garlic & Herbs, etc. Some even come with a free syringe.  Some simple injections you can make are apple juice (plain or jazzed up), beer with seasonings, a doctored up chicken broth and one of my favorites a Lite Apple Brine.  Since it's injected I like lower salt than you would use for an immersion brine.  My Lite Apple Brine's ratio is 1 gram of canning salt mixed into 1 ounce of apple juice.  If you buy an 8oz bottle of apple juice, just add 8 grams of canning salt, shake it and you are ready to inject.  

 

Years ago I asked Old Dave, an online friend, for help on an injection for a pastramied turkey breast recipe I was developing.  He sent me a modified version of Shakes Injectable Brine, which is fancier than my Lite Apple Brine.... and guess what, I really like it too.  Here is the recipe... and if you want to read more, I'll have the link to my write-up below.  BTW, I was skeptical of the cloves, but I tried the first one following the recipe and it's good.  My only variation is I'll use agave nectar instead of the honey sometimes. 

 

Old Dave's Poultry Injectable Brine, based off of "Shakes" Injectable Brine. 
32oz clean water (non-chlorinated and not softened)
1/4 cup pickling salt
2 teaspoons of TenderQuick
1/3 cup clover honey
3-4 bay leaves
1/4 teaspoon ground cloves
1/2 teaspoon pickle spice

Heat it up in a sauce pan but do not boil. For a 12-15 pound turkey, inject 2 oz in each leg, 2 oz in each thigh, and 4 oz in each side of the breast. 16 oz total per turkey. I like to do the injection at least 8-10 hours before the fire.

 

My Pastramied Turkey Breast write-up can be found HERE

 

EDIT, you smoke them until the internal is 165° to 170°.  An injection will help keep them moist even at the 170° temp.  I like a mix of cherry and hickory, but keep the amount gentle.  Apple would be a safe bet for your first one and you can always use a stronger wood next time.

 

Edited June 23, 2017 by thirdeye

[DonBo]

Also, turkey doesn't need to be "low and slow" to get to be tender. Crank the heat to 250+ if you like. I've had the smaller breasts done in just 2 1/2 to 3 hrs.

FWIW, I just rub it down with olive oil and apply your favorite rub.  If injecting at all, Creole Butter is a nice, quick, easy option.

Apple mixed with cherry or hickory are my favorite woods to use.

 

 

[delcecchi]

And remember, turkey is not pork and doesn't benefit from high internal temperatures.   It dries out if overcooked.  160 is plenty, maybe even a little less.